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    Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavours (Hardback) By (author) Bobby Flay, By (author) Stephanie Banyas

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    DescriptionWhen Bobby Flay looks at a map of the United States, he doesn't see states--he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country's answer to French bistros--to celebrate America's regional flavors and dishes, interpreted as only Bobby Flay can. Now you can rediscover American cuisine at home with the recipes in "Bobby Flay's Bar Americain Cookbook." Start with a Kentucky 95--a riff on a classic French cocktail but made with bourbon--and Barbecued Oysters with Black Pepper-Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain's famed brunch dishes and irresistible desserts round out this collection of America's favorite flavors. Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, "Bobby Flay's Bar Americain Cookbook" shares Bobby's passion for fantastic American food and will change the way any cook looks at our country's bounty.

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  • Full bibliographic data for Bobby Flay's Bar Americain Cookbook

    Bobby Flay's Bar Americain Cookbook
    Celebrate America's Great Flavours
    Authors and contributors
    By (author) Bobby Flay, By (author) Stephanie Banyas
    Physical properties
    Format: Hardback
    Number of pages: 272
    Width: 213 mm
    Height: 257 mm
    Thickness: 25 mm
    Weight: 1,202 g
    ISBN 13: 9780307461384
    ISBN 10: 0307461386

    BIC geographical qualifier V2: 1KBB
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    LC subject heading:
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    B&T Modifier: Geographic Designator: 01
    LC subject heading: ,
    BISAC V2.8: CKB002000
    DC22: 641.5973
    LC subject heading:
    B&T Approval Code: A97406016
    LC subject heading: ,
    LC classification: TX715 .F61148 2011
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1KBB
    Illustrations note
    100 Colour Photographs
    Random House USA Inc
    Imprint name
    Clarkson Potter
    Publication date
    12 October 2011
    Publication City/Country
    New York
    Author Information
    Bobby Flay is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning "Boy Meets Grill" and "Grill It! with Bobby Flay," to the "Iron Chef America "series, "Throwdown! with Bobby Flay," and "The Next Food Network Star." "Brunch with Bobby" debuted on the Cooking Channel in fall 2010. A "New York Times" bestselling author, he is also a contributing editor to "Parade "magazine. This is his eleventh book. His website is BobbyFlay.com. Stephanie Banyas has been Bobby Flay's business assistant since 1996. She is the coauthor of "Bobby Flay's Throwdown!"; "Bobby Flay's Burgers, Fries & Shakes"; "Bobby Flay's Grill It!"; "Bobby Flay's Mesa Grill Cookbook"; and "Bobby Flay's Grilling for Life." She lives in New York City with her beloved cat, Emily Rose. Sally Jackson began working with Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City-based food writer and actress.
    Review quote
    "king of deep, rich flavors" -- Publisher's Weekly